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Submitted by: Jo Ann from Gooseberry Patch
Originally shared on the web 08/22/2016

1 lb. smoked sausage, diced
3 c. frozen hashbrowns with onions and peppers
2 carrots, peeled and chopped
15-oz. can creamed corn
10-3/4 oz. can cream of mushroom soup with roasted garlic
2 c. water

Brown sausage in a skillet over medium heat; drain. Place sausage in a slow cooker; top with hashbrowns and carrots. Combine corn, soup and water; stir until blended and pour over sausage mixture. Cover and cook on low setting for 8 to 10 hours. Serves 6.